Pan-Fried Sea Bass in a Lemon-Caper Sauce

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Paola van der Hulst Website
Rated 5.0 based on 2 customer reviews
Pan-Fried Sea Bass in a Lemon-Caper Sauce
Pan-Fried Sea Bass in a Lemon-Caper Sauce
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  • Sea Bass:
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 2 large sea bass fillets
  • sea salt and freshly ground pepper to taste
  • Lemon-Caper Sauce:
  • 2 tablespoons unsalted butter
  • 2/3 lemon, peeled, sliced into rounds, and deseeded
  • 1 tablespoon capers, drained


  1. Mix olive oil and garlic together in a small bowl; brush onto sea bass fillets. Season fillets with salt and pepper.
  2. Melt butter in a small saucepan over medium-low heat and cook, stirring continually, until light brown, 3 to 4 minutes; add lemon slices and capers to the butter and continue to simmer for 2 minutes more. Season sauce with salt and pepper.
  3. Heat a skillet over medium-low. Pour any remaining olive oil-garlic mixture into the skillet and add the sea bass. Cook fillets until no longer translucent, 2 to 3 minutes per side; transfer to a serving platter and pour lemon-caper sauce over the fillets to serve.
Mealthy tip:

Why not zest the lemons before peeling them? You can wrap the zest in plastic wrap and store it in the freezer.


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What others are saying

Image of Greg Jones
November 14, 2017 at 2:37am

Greg Jones says:

I made this recipe for my wife and we both really enjoyed it. This was also our first time having sea bass! We served them over a bed of linguine noodles tossed in a lemon butter sauce.

Image of Randall Hauk
September 12, 2017 at 12:26am

Randall Hauk says:

I used to make salmon in a similar way, but lost the recipe at some point and could never quite get the ratios correct. I actually think I prefer the sea bass version. It just seems a better mate with the lemon and caper flavors.